4 Ingredient Chia Chocolate Fudge Pudding

5 from 1 vote

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Healthier 4 Ingredient Chia Chocolate Fudge Pudding that’s packed with 15g of fibre — also 270 calories for those who wanted to know. Chia seeds are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium. If you love pudding or that “ tapioca-like” texture you will absolutely love this. The recipe makes 2 smaller portions or 1 large one. You will need:

4 Ingredient Chia Chocolate Fudge Pudding

Healthier 4 Ingredient Chia Chocolate Fudge Pudding that’s packed with 15g of fibre — also 270 calories for those who wanted to know. Chia seeds are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium. If you love pudding or that “ tapioca-like” texture you will absolutely love this. The recipe makes 2 smaller portions or 1 large one. You will need: ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
5 from 1 vote

Ingredients 

  • 3 tablespoons chia seeds
  • 1 tablespoon maple syrup
  • ½ -3/4 tablespoon unsweetened cacao
  • 200 ml almond or any milk of choice — I used a touch less than a cup

Instructions 

  • To a bowl or mason jar, add the chia seeds, maple syrup, cacao and stir.
  • Add the milk and whisk really well, wait 15 minutes for it to thicken and whisk well again. Stirring it twice will prevent clumping.
  • Refrigerate until it thickens anywhere from 2- 8 hours or until it reaches desired texture.
  • Once it’s done you can top it off with additional sweetener or any toppings you like.
  • You can definitely prep these and make a bigger batch as it will last 3-4 days in the fridge. Enjoy

Video

Notes

You can use any unsweetened milk like oat, cashew, almond, coconut, etc. Feel free to use maple syrup, honey or agave . Any liquid sweetener will work. Cacao or cocoa powder both work as well or you can use a scoop of chocolate protein powder too.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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